Peri peri chicken livers

YOU
7 servings

By Food24 November 03 2009
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Ingredients (8)

250.00 ml flour — cake
0.00 salt
1.00 kg chicken livers — cleaned, soaked in milk
25.00 ml oil
1.00 pepper — yellow and red, strips
125.00 ml peri peri sauce
250.00 g mushrooms — sliced
30.00 ml fresh parsley — chopped
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Method:

Season the flour with 5 ml salt.
Take the chicken livers out of the milk and salt lightly.
Roll the livers in the flour until well coated and shake off excess flour.
Chill in the fridge for at least 30 minutes.
Heat the oil and stir-fry the peppers until they’re half done.
Add the chicken livers and stir-fry until they’re slightly brown on the outside.
Add the peri peri sauce and mushrooms.
Stir-fry until the mushrooms and livers are done and tasty.
Garnish with the fresh parsley and serve immediately with toast.



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